Beefy soup recipe
information
Use 2 beef stock cubes to make the stock.
ingredients
425 g (15 oz) can savoury minced beef
40 g (1 1/2 oz) lard
2 onions, finely chopped
1 large potato, cut into 1 cm (1/2 inch) dice
1 large green pepper, deseeded and cut into chunks
2 teaspoons sweet paprika
2 tablespoons tomato puree
850 ml (1 1/2 pints) beef stock
200 g (7 oz) can sweetcorn, drained
salt and freshly ground black pepper
150 ml (1/4 pint) soured cream
1 tablespoon snipped chives, to garnish
40 g (1 1/2 oz) lard
2 onions, finely chopped
1 large potato, cut into 1 cm (1/2 inch) dice
1 large green pepper, deseeded and cut into chunks
2 teaspoons sweet paprika
2 tablespoons tomato puree
850 ml (1 1/2 pints) beef stock
200 g (7 oz) can sweetcorn, drained
salt and freshly ground black pepper
150 ml (1/4 pint) soured cream
1 tablespoon snipped chives, to garnish
method
1. Melt the lard in a large saucepan, add the onions and potato and fry gently for about 5 minutes. Add the green pepper and cook for a further 10 minutes, stirring the vegetables occasionally to prevent them from sticking.
2. Sprinkle the paprika into the pan and cook for 1 - 2 minutes. Add the tomato puree and minced beef, stirring with a wooden spoon to remove any lumps. Cook for 5 minutes, then pour in the beef stock and bring to the boil. Lower the heat and simmer for about 15 minutes, until the potatoes are tender.
3. Stir in the sweetcorn, heat through for 1 - 2 minutes, then taste and adjust seasoning if necessary.
4. Pour into warmed individual soup bowls. Top each serving with a swirl of soured cream, sprinkle with the chives and serve at once.
2. Sprinkle the paprika into the pan and cook for 1 - 2 minutes. Add the tomato puree and minced beef, stirring with a wooden spoon to remove any lumps. Cook for 5 minutes, then pour in the beef stock and bring to the boil. Lower the heat and simmer for about 15 minutes, until the potatoes are tender.
3. Stir in the sweetcorn, heat through for 1 - 2 minutes, then taste and adjust seasoning if necessary.
4. Pour into warmed individual soup bowls. Top each serving with a swirl of soured cream, sprinkle with the chives and serve at once.
serving amount
serves 4 - 6
rate this recipe
7.6
out of 10
5 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
